Did someone say Bacon Gravy?!! The smokey richness of thick cut bacon crafted into a creamy gravy that you'll love on top of warm buttery biscuits. This gravy isn't limited to biscuits, but is equally wonderful on mashed potatoes or meatballs.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
If you've stumbled upon this recipe, chances are you love bacon... and gravy! We all love a generous helping of sausage gravy over biscuits, and this bacon gravy with thick-cut bacon is just as indulgent and delicious as you can imagine.
Gravy should be a food group on its own. And if you love gravy, you'll love my Onion Gravy, my Grandma’s Giblet Gravy Recipe, and a gravy with drippings and this easy gravy without drippings.
Ingredients for Bacon Gravy
- Thick Cut Bacon: The star of the show, bacon adds that smoky, salty flavor that makes this gravy so irresistible. The thick-cut bacon will also produce bacon grease, which is used to make the roux and provide flavor for the gravy.
- All-purpose flour: Flour is used to create a roux, which serves as the thickening agent for the gravy. It gives the gravy its velvety consistency.
- Light brown sugar: A touch of brown sugar adds a subtle sweetness that balances out the salty bacon flavor, creating a harmonious taste.
- Milk: Milk is the liquid base of the gravy, providing creaminess and richness. Make sure to use whole milk for the best results.
- Salt and pepper: These seasonings are the finishing touches that allow you to adjust the gravy's flavor to your preference. They enhance the overall taste of the gravy.
Tools needed for this recipe
- Large Skillet
- Whisk
- Wooden Spoon
How To Make Bacon Gravy
In a large skillet over medium heat, cook the bacon slices until they are fully cooked, about 8-10 minutes on each side. Once cooked, remove the bacon from the skillet and set aside on a paper towel-lined plate to drain. Leave the bacon grease in the skillet.
Whisk the all-purpose flour into the bacon grease, whisking constantly to combine and create a roux. Cook for 1-2 minutes, then stir in the brown sugar.
Gradually whisk in the milk, whisking constantly to avoid any lumps.
Cook the gravy, stirring frequently, until it thickens and becomes smooth, about 5-7 minutes.
Crumble the reserved bacon into small pieces and stir it into the gravy. Remove from the heat—season with salt and pepper.
Serve the gravy hot over biscuits, mashed potatoes, or your favorite breakfast dish.
How to store
Before storing, let the bacon gravy cool to room temperature. Then, place it in an airtight container and keep it in the refrigerator for 3-4 days.
Long-term storage: Leftover bacon gravy freezes well, as is an excellent option for future breakfasts! Let the gravy cool, then store it in a freezer-safe container for up to 3 months. Souper Cubes are a perfect option, as you can easily divide the gravy into portions.
Alternative ways to cook bacon
Don't let the cooking method prevent you from enjoying a country-style bacon gravy!
Oven-baked bacon: A perfect guide for making irresistible and crispy bacon in the oven.
Air fryer bacon: Utilize this kitchen appliance for quick and easy bacon in no time.
Turkey bacon in the oven: For a leaner bacon option, try turkey bacon.
For another SPECIAL treat, try my Million Dollar Bacon! This treat is the perfect mix of sweet, savory and salty.
How to serve bacon gravy
Now that you've made this delightful bacon gravy, it's time to enjoy it to the fullest.
Pour it generously over freshly baked biscuits for a hearty breakfast, smother it on creamy mashed potatoes, or even use it as a dipping sauce for fried chicken. The possibilities are endless, and the satisfaction is guaranteed.
FAQ's
Yes, regular-cut bacon can be used, just keep an eye on it, as its cooking time will be shorter and has a higher chance of burning. For this recipe, you will need to use more regular bacon to produce enough bacon grease.
Of course! Bacon gravy reheats well. Store it in an airtight container in the refrigerator and reheat it on the stovetop over low heat, stirring until warmed through.
Expert Tips
- Do not use sugar-cured bacon, it sticks to the pan. Thick-cut bacon works best in this recipe.
- You can thin the gravy with a little extra milk if it becomes too thick.
- I tend to add one teaspoon of kosher salt and one teaspoon of ground black ground black pepper to season this gravy.
Looking for more breakfast related recipes? Try these out:
- Cheesy Corned Beef Hash Breakfast Casserole
- Breakfast Air Fried Potatoes
- Homemade Pumpkin Waffles
- Easy Homemade Bagel Recipe
If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Bacon Gravy
Ingredients
- 4 slices of thick-cut bacon
- ¼ cup all-purpose flour
- 1 teaspoon light brown sugar
- 2 cups milk
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, cook the bacon slices until they are fully cooked, about 8-10 minutes on each side. Once cooked, remove the bacon from the skillet and set aside on a paper towel-lined plate to drain. Leave the bacon grease in the skillet.4 slices of thick-cut bacon
- Whisk the all-purpose flour into the bacon grease, whisking constantly to combine and create a roux. Cook for 1-2 minutes, then stir in the brown sugar.¼ cup all-purpose flour, 1 teaspoon light brown sugar
- Gradually whisk in the milk, whisking constantly to avoid any lumps.2 cups milk
- Cook the gravy, stirring frequently, until it thickens and becomes smooth, about 5-7 minutes.
- Crumble the reserved bacon into small pieces and stir it into the gravy. Remove from the heat—season with salt and pepper.Salt and pepper to taste
- Serve the bacon gravy hot over biscuits, mashed potatoes, or your favorite breakfast dish.
Suggested Tools
Notes
- Do not use sugar-cured bacon, it sticks to the pan. Thick-cut bacon works best in this recipe.
- If the gravy becomes too thick, you can thin it with a little extra milk.
- I tend to add 1 teaspoon kosher salt and 1 teaspoon black ground black pepper to season this gravy.
Leave a Reply